Scalloped Turkey

From a
1909
cook book
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.
A

A Thanksgiving Special
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Into small ramequin dishes
sprinkle Dried Bread Crumbs browned in Butter.
Over this put a layer, 1 1/2 inches deep,
of chopped, cold Turkey
moistened by a spoonful of Giblet Gravy.
Cover with browned Bread Crumbs.
Bake until chestnut brown.
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